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Başlık: Use of almond flour and stevia in rice-based gluten-free cookie production
Yazarlar: Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği.
0000-0003-1356-9012
Yıldız, Elif
Göçmen, Duygu
CQO-7857-2022
56217921000
55967047900
Anahtar kelimeler: Cookie
Celiac
Gluten-free
Rice flour
Almond flour
Stevia
Antioxidant capacity
Sensory properties
Health-benefits
Celiac-disease
Dietary fiber
Stability
Bioaccessibility
Polyphenols
Digestion
Profiles
Food science & technology
Contamination
Dietary supplements
Nutrition
Physicochemical properties
Proteins
Sugar (sucrose)
Control groups
Cross contamination
Dietary fibers
Gluten-free cookie
Quality characteristic
Sensorial properties
Total carbohydrates
Total phenolics
Sugar substitutes
Yayın Tarihi: 19-Haz-2020
Yayıncı: Springer
Atıf: Yıldız, E. ve Göçmen, D. (2020). "Use of almond flour and stevia in rice-based gluten-free cookie production". Journal of Food Science and Technology, 58(3), 940-951.
Özet: The gluten-free cookies were produced by replacing rice flour (RF) and sucrose content with almond flour (AF) and stevia. Supplementation of AF caused to decrease the moisture content of the gluten-free cookies; while ash, total protein, total fat and total dietary fiber content increased. Regarding of total phenolics; extractable, hydrolyzable and bioaccessible fractions of gluten-free cookie samples that were produced with 30% of AF supplementation, were increased by 43.69-73% compared with the control group that was prepared with 100% RF (p <= 0.01). Gluten was detected in the cookies with neither RF nor AF. No cross-contamination was detected during the production, too. Quality characteristics of the gluten-free cookies reached the acceptable level while AF and stevia contents were increased. Protein and dietary fiber contents of the cookie with AF and stevia were enriched to 82 and 96%, while the total carbohydrate amount decreased 19% (p <= 0.01). The contents of TEAC(ABTS) and TEAC(FRAP) of gluten-free cookies with AF and stevia were 5.72 +/- 0.07 and 26.08 +/- 0.49 mu mol Trolox/g and higher than the control (100% RF + sucrose). It has found that physicochemical, nutrition and sensorial properties of gluten-free cookies that were produced with AF + stevia supplementation provided to produce more acceptable products.
URI: https://doi.org/10.1007/s13197-020-04608-x
https://link.springer.com/article/10.1007/s13197-020-04608-x
http://hdl.handle.net/11452/30614
ISSN: 0022-1155
0975-8402
Koleksiyonlarda Görünür:PubMed
Scopus
Web of Science

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